Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.5 cup low-sodium chicken bone broth
  • 1 lb fresh tomatillos, husked and halved
  • 2 large poblano peppers, de-seeded
  • 4 oz canned diced mild green chiles
  • 0.5 cup low-fat Greek yogurt
  • 6 large flour tortillas (burrito size)
  • 2 cups shredded Monterey Jack cheese
  • 15 oz can black beans, rinsed and drained
  • 0.25 cup fresh cilantro, chopped
  • 1 tbsp lime juice

Instructions:

  1. Place the chicken thighs, diced onion, garlic, cumin, smoked paprika, oregano, salt, and bone broth into a slow cooker. Cover and cook on low for 4 hours (or high for 2 hours) until the chicken shreds easily with a fork.
  2. Once cooked, remove the chicken to a bowl, shred it, and toss it with about 1/4 cup of the cooking liquid to keep it moist.
  3. Under a broiler, char the halved tomatillos and de seeded poblano peppers until the skins are charred and bubbling. Remove the skins from the peppers.
  4. Place the charred poblanos in a sealed bag for 5 minutes to steam. This makes the skins slip right off. Discard the skins, then put the roasted poblanos and tomatillos into a blender. Add the 4 oz canned green chiles, 0.25 cup cilantro, and 1 tbsp lime juice to the blender. Pulse until the sauce is mostly smooth with tiny flecks of green.
  5. Pour the sauce into a small saucepan over medium heat. Stir in the 0.5 cup Greek yogurt. Keep the heat low to ensure the yogurt doesn't separate.
  6. Warm your 6 large tortillas in the microwave for 20 seconds. This makes them pliable so they won't crack or tear during the rolling process. Lay a tortilla flat. Add a portion of the shredded chicken, a spoonful of the 15 oz drained black beans, and a sprinkle of Monterey Jack. Fold the sides in and roll tightly. Place seam side down in a baking dish.
  7. Pour the warm green chile sauce generously over the burritos. Top with the remaining Monterey Jack cheese. Bake at 375°F (190°C) for 10-15 minutes until the cheese is melted, golden, and aggressively sizzling. Garnish with extra cilantro before serving.